Lamb Karahi or Karahi Gosht is a traditional Pakistani (Lahore) curry, usually made in a wok. This is a rich delicious tomato based gravy with tender pieces of lamb.
Add meat to a pot with ginger, garlic, salt and onions. Pour over enough water to cover the meat plus 2 extra inches. Bring to a boil and then simmer for 30 minutes on low. Reserve the stock.
In a wok or pot, add ghee/oil. Once hot, add cumin seds, cardamoms, cinnamon sticks, peppercorns, cloves and cook till fragrant. 1 - 2 minutes.
Add onions and cook till golden brown. Around 15 minutes on low.
Add Garlic, Ginger and green chilli and continue cook for a further 2 minutes.
Add the boiled lamb to the pot with Red Chilli Powder, Cumin Powder, Coriander Powder, Turmeric Powder and Salt. Fry the lamb in the pot for 2 - 3 minutes.
Add pureed tomatoes and a ladleful of the stock. Cook covered on low for 15 minutes or until the oil separates from the tomatoes on the side.
Add yoghurt. Stir in fenugreek leaves, ground Garam Masala and Green Chillies.
Cover and cook on low for 10 minutes or until the lamb is cooked through and tender adding more stock if needed.
Garnish with Fresh Chillies, Sliced Ginger and Coriander. Serve with naan, chapati or rice.
Lamb Karahi can be stored in the fridge in an airtight container for 2 - 3 days. It also freezes well for up to 2 months.